Nick's in the 'Daily News'

Nick's Pizza garners a review in today's New York Daily News. Irene Sax visits the UES location for the News's Eats Beat section and reports:

The crust was thin, well-salted and blistered along one edge from the oven's high heat. As it cooled, it stayed crisp, a sign of first-rate pizza. The fresh, light tomato sauce was barely flavored with oregano, the cheese was high-quality, and there were slivers of basil and a kiss of grated Parmesan on the top. Altogether a superior product.

I found it odd that on her first visit, Sax ordered a meal that did not include pizza. It wasn't until seeing pies on the tables around her that she felt a second visit would be in order. She redeems herself (partially) with the following statement, "That's why I went back with my pizza maven to share a small pie for $11. No toppings: Would you taste-test ice cream with hot fudge and nuts?"

That's my M.O. when eating an unfamiliar slice or pie. The plain slice or pie is a pizzeria's benchmark, and you should always start there.

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About the Author

Adam Kuban is the founder of Slice, where he has been writing about pizza since October 10, 2003. He also founded A Hamburger Today, but burgers don't really do much for him these days. If you find Adam anywhere on SE these days, it's primarily in Talk and in the comments of Slice. He has taken an extended hiatus from his weekly pizza reviews and monthly Home Slice feature while he explores the actual work of pizza-making at Paulie Gee's in Greenpoint, Brooklyn.

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